Herbed Rice Pilaf Recipe

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree.
-Jeri Dobrowski, Beach, North Dakota

Nutritional Facts

Directions

In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the pimientos if desired.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.Yield: 6 servings.

Originally published as Herbed Rice Pilaf in Taste of Home
June/July 1995, p31

"About to make this a second time in one week! Hubby loved it. I didn't have the soup mix so I subbed a spoonful of chicken soup base, but I bet some chicken boullion granules would work too. Didn't have pimentos either, but this was so good they were not missed!"

"So easy and quick! My husband had thirds of this rice. I did add a small amount of green and red pepper because my husband loves them. Next time I am leaving them out because I'm sure this doesn't need them. I served it with fish. I wouldn't hesitate to make this for company."